Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors.
Adobo has become an iconic dish that represents Filipino foods worldwide. It is usually existing and usually takes the prime location in all the Filipino food record you can locate.
There was even a film called ‘American Adobo’ back in 2002. Which is not about Adobo genuinely but about the lives of five Filipinos living in the USA.
They utilized the identify of the dish as the title in the movie as a symbol that reflects the clashing characters and their distinct struggles in life residing abroad.
But in spite of the conflicts in their characters, in the end, every little thing ended up effectively, just like in cooking Adobo that is acidic (vinegar), salty (soy sauce), meaty and total of spices, all elements are thrown collectively to create such a special and scrumptious dish.
What is Adobo?
Adobo is a way of cooking meat (or vegetable) in a brine answer with vinegar, soy sauce, onions, and peppercorn. Dried bay leaves and garlic are typically extra for additional flavor and fragrance.
It also refers to the common Filipino dish that is cooked using this approach.
Diverse meat can be used for making this dish. Most typical is chicken (Adobong Manok) or Pork (Adobong Baboy). Vegetables like, snake beans, water spinach, and eggplant are also cooked in this method. So are fishes and squid.
How to make Pork Adobo tastier
My pork Adobo recipe is done a bit different than the other folks.
Nonetheless, you will also discover that a great deal of them have distinct ways of cooking Adobo. Some men and women just boil it and prefers a thinner sauce. Others marinate it in the sauce ahead of cooking it. I, on the other hand, do not marinate but cook it twice!
It is like braising but in reverse.
- Simmer the meat in the soy sauce-vinegar solution with onions, peppercorn and bay leaves, low and slow until it becomes fork tender.
- Then separate the meat from the sauce and saute the meat in browned garlic.
- The sauce is, finally, extra back and simmered right up until it is decreased to a caramelized sauce.
This is the way my Mama imagined me and most of my titas (aunties) and cousins do it the same way.
Browning the garlic and incorporating it at the end makes the sauce richer with a fuller flavor.
Which cuts to use for pork Adobo
- Pork belly -(Liempo) the far more well-known selection simply because it is the most flavorful minimize because of the fats in it.
- Pork shoulder – (Kasim) than pork belly. A challenging minimize with plenty of excess fat and tissue that make it excellent for slow cooking.
- Pork ham – (Pigue) If you want meatier and leaner meat that is also good for slow-cooking.
- Pork hocks – (Pata) also wonderful for creating this pork Adobo recipe with a great blend of bones, skin, and meat flesh.
Though it appears that Chicken Adobo is much more popular on the international scene, you need to also give the pork edition a try. You can even mix them if you like. As a Filipino, I can not say which one is much more common in the Philippines. I consider the two are equally loved as they are equally tasty. Adobo is Adobo, regardless of the meat you use.
Other Filipino Pork Dishes to attempt
- Lechon Kawali – pork belly fried to a crisp
- Pata Tim – Braised pork hock
- Pork Hamonado – a minor similar to pork Adobo recipe but with extra sweetness from pineapple and no vinegar
- Pochero – a stew of pork with loads of greens, banana, and legumes
- Kapampangan Pork Asado – tomato-primarily based stew with thickened sauce
- Tocino – sweet-savory cured pork
- Kare Kare – Pork stew with savory peanut sauce or attempt the crispy Kare Kare model.